USE OF QUALITATIVE AND QUANTITATIVE METHODS TO DEFINE BEHAVIORAL FAT-REDUCTION STRATEGIES AND THEIR RELATIONSHIP TO DIETARY-FAT REDUCTION IN THE PATTERNS OF DIETARY CHANGE STUDY

Objective The purposes of this study were to identify specific food ch oice behaviors used to decrease dietary fat intake in a community-dwel ling population; assess how people categorize changes to diet; determi ne whether logical grouping of food intake changes revealed one or mor e common patterns or strategies used by these participants to decrease fat; and determine which strategies were responsible for the greatest decrease in dietary fat intake in the study population. Design Survey analysis and in-depth interviews were used to quantitatively and qual itatively define dietary change patterns retrospectively in a populati on who, according to self-report, had decreased their fat intake. Spec ific food changes made to decrease fat intake, interview statements, a nd participants' reduction of percentage energy from fat were examined . Setting Interviews were conducted from June 1993 through April 1994. Subjects Included in the study were 145 persons aged 30 to 55 years w ho reported that they had been decreasing their dietary fat intake for 5 years or more, maintained a healthful diet for at least 5 months, a nd resided in the United States while changing their diets. Statistica l analyses performed Confirmatory factor analysis, reliability analysi s, and linear regression analysis were performed. Results Nine fat-red uction strategies were identified. Decrease fat flavorings, decrease ' 'recreational foods,'' decrease cooking fat, replace meat, change brea kfast, and use fat-modified foods accounted for significant reduction in fat intake. Conclusions People use a variety of dietary changes to reduce their fat intake. These changes can be categorized into strateg ies according to the way people change their diets. Knowledge of these strategies and their importance in dietary fat reduction can improve and help nutritionists prioritize the messages they convey.